Implementing the Mediterranean Diet: Nutrition in Practice and Public Health

Cover
Title Page
Copyright Page
Contents
Preface
Acknowledgements
Contributors
Abbreviations
Part 1 The Evidence Base for the Mediterranean Diet
Chapter 1 The Med Diet in Healthcare and Disease Prevention
1.1 Disease Prevention and Healthy Diets
1.1.1 Plant-Based Diets
1.2 The Mediterranean Diet
1.2.1 The Importance of Understanding How the Med Diet Works
1.3 Achieving Dietary Change
1.4 Healthcare Professionals
1.5 Reasons for Optimism
1.6 Conclusion
References
Chapter 2 Overview of the Med Diet
2.1 Food Composition
2.2 Dietary Diversity
2.3 Processed Foods
2.4 Nutrient Composition
2.4.1 Fats
2.4.2 Carbohydrates and Fibre
2.4.3 Protein
2.4.4 Micronutrients and Phytochemicals
2.5 Meals
2.6 Snacks
2.7 Other Lifestyle Factors
2.7.1 Siesta
2.7.2 Physical Activity
References
Chapter 3 Epidemiological Evidence – Assessment
3.1 Measuring Adherence
3.1.1 Adherence to the Med Diet at the Population Level
3.2 Types of Studies
3.2.1 Reviews
3.2.2 Individual Risk
3.2.3 Other Assessment Criteria
3.2.4 Med Diet RCTs
References
Chapter 4 Epidemiological Evidence – Health Outcomes
4.1 Overviews
4.2 Cardiometabolic Disorders
4.3 Cardiovascular Disease
4.3.1 Primary Prevention
4.3.2 Secondary Prevention
4.4 Obesity
4.4.1 Primary Prevention
4.4.2 Secondary Prevention
4.4.3 Mechanisms
4.5 Type 2 Diabetes
4.5.1 Management
4.6 Metabolic Syndrome
4.7 Non-alcoholic Fatty Liver Disease
4.8 Cancer
4.8.1 Primary Prevention
4.8.2 Secondary Prevention and Quality of Life
4.8.3 Mechanisms
4.9 Cognitive Disorders
4.9.1 Mechanisms and Opportunities
4.9.2 Current Recommendations
4.10 Stress
4.11 Depression
4.12 All-Cause Mortality
4.13 Rheumatoid Arthritis
4.14 Differences between Mediterranean and non-Mediterranean Countries
References
Chapter 5 How the Med Diet Works
5.1 Macronutrients
5.1.1 Fat
5.1.2 Carbohydrate
5.1.3 Protein
5.2 Micronutrients and Phytochemicals
5.3 Core Pathogenic Risk States
5.4 Core Risk States and Implications for Consuming the Med Diet
5.4.1 Core Risk State 1 – Oxidative Stress
5.4.2 Core Risk State 2 – Chronic Inflammation
5.4.3 Core Risk State 3 – Insulin Resistance
5.5 Summary – Core Risk States and Implications for Implementing the Med Diet
References
Chapter 6 Foods of the Med Diet: Nutrients and Health Benefits
6.1 Importance of the Whole Diet
6.2 Extra Virgin Olive Oil
6.2.1 Composition
6.2.2 Health
6.3 Fruit and Vegetables
6.3.1 Health
6.3.2 Mechanisms
6.4 Pulses
6.4.1 Composition
6.4.2 Health
6.5 Cereals
6.5.1 Composition
6.5.2 Health
6.5.3 Pasta
6.5.4 Bread
6.6 Nuts and Seeds
6.6.1 Nuts – Composition
6.6.2 Nuts – Health
6.6.3 Seeds
6.7 Culinary Herbs and Spices
6.8 Dairy Products
6.8.1 Dairy Type
6.8.2 Goat and Sheep Dairy
6.9 Eggs
6.10 Meat
6.11 Seafood
6.12 Alcohol/Wine
6.12.1 Cancer
6.12.2 Other Diseases
6.12.3 Drinking Pattern
6.12.4 Alcohol Type
6.12.5 Mediterranean Drinking Pattern
References
Chapter 7 The Med Diet Compared to Other Mainstream Diets
7.1 Med Diet Variants
7.1.1 MIND Diet
7.1.2 Other Med Diet Variants
7.2 Other Mainstream Diets
7.2.1 National Dietary Guidelines
7.2.2 The Western Diet Compared to a Med Diet
7.2.3 Vegetarian and Vegan Diets Compared to the Med Diet
References
Part 2 Implementing a Mediterranean Diet
Chapter 8 Personal Barriers and Enablers to Consuming a Med Diet
8.1 Groups with Higher Adherence to the Med Diet
8.2 Barriers and Enablers in Non-Mediterranean Populations
8.3 General Behavioural Approaches to Dietary Change
8.3.1 Motivating Dietary Change
8.3.2 Nutrition Knowledge
8.4 Med Diet Intervention Studies
8.5 Additional Types of Support
8.5.1 Peer Support
8.5.2 Tailoring
8.5.3 Embedding Behaviour Change Strategies in Med Diet Interventions
8.6 Digital Technologies
References
Chapter 9 Enhancing Consumption of Foods in the Med Diet – General Considerations
9.1 Appetite
9.1.1 Food and Appetite
9.1.2 Eating Patterns and Appetite
9.1.3 Social Context and Appetite
9.2 Food Choice
9.3 Taste
9.3.1 Introduction
9.3.2 Bitterness
9.3.3 Sweet, Salty, Sour and Umami
9.4 Cost
9.4.1 Measuring Cost
9.4.2 Public Health Implications
9.4.3 Med Diet Costs
9.4.4 Practical Ways to Reduce Costs
9.4.5 Effects of Changing Food Costs
9.4.6 Costs of Home-Cooked Med Meals Versus Ready-to-Eat Meals
9.5 Convenience
9.6 Variety
9.7 Health
9.8 Environmental and Animal Welfare Issues
References
Chapter 10 Enhancing Consumption of Foods in the Med Diet
10.1 EVOO
10.1.1 Culinary Use
10.1.2 Rapeseed Oil
10.1.3 Other Olive Products
10.1.4 Taste
10.1.5 Shopping
10.2 Fruit and Vegetables
10.2.1 Shopping
10.2.2 Preparation
10.2.3 Health
10.2.4 Organic
10.2.5 Taste
10.2.6 Examples of Benefits from Mediterranean Vegetable Preparation Methods
10.2.7 Eat Five a Day the Mediterranean Way
10.3 Cereals
10.4 Pulses
10.5 Seafood
10.5.1 Increasing Consumption
10.5.2 Bivalves
10.5.3 Phosphates
10.6 Dairy
10.7 Meat
10.7.1 Type of Meat
10.7.2 Cooking
10.7.3 Animal Welfare
10.7.4 Reducing Meat Consumption
10.7.5 Artificial Meat Products
10.8 Alcohol/Red Wine
10.8.1 Risk Evaluation
References
Chapter 11 The Med Diet in the Home
11.1 Home Cooking
11.1.1 Acquiring Cooking Skills
11.1.2 Broader Benefits of Cooking Skills
11.2 Practical Aspects
11.2.1 Kitchen
11.2.2 Meal Planning
11.2.3 Meal Plans
11.2.4 Transitioning Away from the Western Diet
11.3 Food Waste
11.3.1 Med Diet and Food Waste
References
Chapter 12 The Med Diet in the Food Environment
12.1 Food Environment
12.2 The Home Environment
12.2.1 Norms and Eating Together
12.2.2 Snacking
12.3 The Retail Environment
12.3.1 Supermarkets
12.3.2 Waste and Shopping
12.4 Options for Consumers
12.4.1 Food Labelling
12.4.2 Ready-Prepared Mediterranean Dishes
12.4.3 Fast Foods
12.5 Institutional Catering and Food Education
12.5.1 Schools and Universities
12.5.2 Workplace
12.5.3 Care Homes
12.5.4 Hospitals
12.6 Media
12.6.1 Conveying Norms
12.6.2 Sources and Accuracy of Media Information
12.6.3 Countering Misinformation
12.6.4 Med Diet and Mass Media
12.6.5 Communicating the Med Diet
References
Chapter 13 The Med Diet in Primary Healthcare
13.1 Provision of Free Med Foods
13.2 Delivering Dietary Advice
13.3 Primary Healthcare Professionals
13.3.1 GPs
13.3.2 Dietitians
13.4 Resources for Professionals
13.4.1 Questionnaires for Assessing the Use of Culinary Therapy
13.4.2 Med Diet Depictions
References
Chapter 14 Case Studies
14.1 Case Study 1 – The Mediterranean Diet in a Primary Care and Public Environment
14.1.1 Introduction
14.1.2 Potential Challenges for Advocacy of the Med Diet in Primary Care
14.1.3 Opportunities
14.2 Case Study 2 – Enhancing Risk Management in the NHS Health Checks Programme with Web-Based Advice on the Med Diet – A Feasibility Study
14.2.1 Rationale
14.2.2 Outline of Study
14.2.3 Outcomes
14.2.4 Commentary
14.3 Case Study 3 – Policies and Governance: Learning from France
References
Chapter 15 The Med Diet as Part of a Sustainable Food and Farming System
15.1 Food Systems and the Environment
15.1.1 Agriculture
15.2 The Med Diet and the Environment
15.3 The Med Diet as a Sustainable Diet
15.4 The Med Diet and Sustainable Farming – Resilience
15.5 The Med Diet and Sustainable Farming – Future Directions
15.5.1 The Protein Transition
15.5.2 New Agricultural Approaches
15.5.3 Agroecology
15.5.4 An Agroecological Med Diet Compared to Other Dietary Patterns
15.6 Sustainability and the Consumer
References
Chapter 16 Governance and the Med Diet
16.1 Introduction
16.2 Governance in Nutrition
16.3 Top-Down and Bottom-Up Strategies
16.4 Examples of Strategies for Increasing Implementation of the Med Diet
16.4.1 Intergovernmental Bodies
16.4.2 National Government
16.4.3 Local Government
References
Index
EULA